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Anyone doing an Oscar party? What cha' making? Here's my world famous black tie truffles to kick things off:


16 oz. of your very best bittersweet chocolate, finely chopped
¾ cup heavy cream
½ cup crème fraiche
2T. unsalted soft butter

Heat the cream to a simmer; remove from heat and pour over chocolate; allow to sit til chocolate is melted (you may have to nuke it a little also). Gently stir the chocolate and cream, mixing only enough to smooth the mixture. Add the butter and crème fraiche, and stir only enough to incorporate. Divide mixture into three bowls, and add the following flavorings:

Espresso-Rum: Microwave 2 tsp. espresso powder in 1T cream and stir to combine well. USE 2 tsp. of this mixture. 1T dark rum. Mix together in one of the three bowls.
For covering, use cocoa powder.

Hazelnut – Add 1 1/2T frangelica to one of the bowls. For topping, roll in toasted chopped hazelnuts.

Cognac – Add 2T cognac, or brandy, and 1 tsp. almond extract to one of the bowls. For topping, use toasted finely chopped almonds.

Allow the mixtures to cool to room temp. Using a spoon, scoop out small balls of mixture onto a parchment lined baking sheet – be sure to label on the parchment which flavors you’re working with!!!! Place in fridge to set up for about 30 minutes.

Roll each ball into its topping, and refrigerate til ready to serve. About 30 minutes before serving, remove from fridge.
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